Puréed black beans are one of the easiest soup bases ever. Thick, rich, creamy and flavorful, black beans need very little doctoring to become a savory, delicious soup. In our black bean soup recipe, they get spiced up with some Mexican spices and topped with avocado for just a touch more richness.
One of the great things about black beans is how flavorful they are just on their own. With just a few spices, there’s no need for broth to make this soup tasty. In fact, our black bean soup recipe is completely vegan. You can even top it with a spoonful of vegan sour cream if you like.
Prepare this soup with dried black beans; experts agree now that you don’t even need to soak them first! The soup does thicken up a bit as it cools, so it’s not quite as tasty reheated — but with a recipe so quick and so simple, if you’re craving it the next night, you can just make it again!
Vegan Mexican-Spiced Black Bean Soup with Avocado
Serves 3 or 2 hearty portions
1 Tbsp. olive oil
1 onion, diced
3 cloves garlic, minced
1 Tbsp. dried coriander
1 Tbsp. dried cumin
1 tsp. ancho chile powder
3 cups of cooked black beans (or substitute 1 28 ounce can)
2 tsp. oregano
water to cover
Heat the olive oil in a large pot over medium heat. Add the onion. Sauté until nicely browned, about 10 minutes. Add the garlic and the spices. Sauté 1 minute, until fragrant. Add the black beans and the oregano.
Add water to just cover the beans. Simmer for about 10-15 minutes. Use an immersion blender to blend the soup until it is creamy. (If you prefer a bit more texture in your soup, you can reserve a few ladles of the soup and add them back to the puréed soup afterwards.
Serve the soup with the diced avocado sprinkled over the top. Squeeze lime juice over the soup, and dollop some vegan sour cream into each bowl, if desired.
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Black Bean and Butternut Squash Enchiladas Recipe (Vegetarian)
Images: Emily Monaco